Benihana Vegetable Tempura Recipes

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BENIHANA VEGETABLE TEMPURA



Benihana Vegetable Tempura image

This is a copycat of the Benihana Vegetable Tempura served at the restaurant. The tempura batter only makes enough for one type of tempura, Mixed Vegetable, Onion or Cauliflower so you will need to decide what type of tempura to make.

Provided by Member 610488

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 large eggs
2 cups rice flour
1 cup ice water
1/2 head broccoli, broken into florets, blanched
1/2 small head cauliflower, broken into florets, blanched
1 onion, sliced in rings
1 -2 zucchini, sliced
1 -2 carrot, grated
1/2 cup rice flour
2 lbs onions, sliced into rings
1/2 cup flour
1 large head cauliflower, broken into florets, blanched
1/2 cup flour

Steps:

  • Decide which kind of Tempura you are going to do and then prepare vegetables for frying.
  • In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
  • Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches.
  • Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry.
  • NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps.
  • Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).

Nutrition Facts : Calories 719.5, Fat 5, SaturatedFat 1.4, Cholesterol 105.8, Sodium 157.9, Carbohydrate 149.9, Fiber 15.8, Sugar 20, Protein 22.3

VEGETABLE TEMPURA



Vegetable Tempura image

Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.

Provided by Jamie Oliver

Categories     appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper

Steps:

  • Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
  • Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
  • Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
  • Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;

BENIHANA SEAFOOD TEMPURA



Benihana Seafood Tempura image

Make and share this Benihana Seafood Tempura recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 large eggs
2 cups rice flour
1 cup ice water
8 tiger shrimp, shelled, deveined & butterflied
6 scallops
2 medium squid
1 small potato
8 shiitake mushrooms
1 green pepper
8 pieces nori, cut into 1 x 3 inch sheets
1 carrot, shredded
4 cups peanut oil

Steps:

  • Soak the shiitake mushrooms in a bowl of warm water for 15 minutes. Remove stems, then dry the mushroom caps with paper toweling. Slice each cap with an 'X'. Set the mushrooms aside.
  • Cut the squid into either 1/2-inch rings or 1 x 3-inch sheets. (If the latter, lattice-cut the squid meat to prevent curling in the fryer.) Dry and set aside.
  • Peel the carrot and shred with a grater. Set aside. Cut the green pepper into 1/4-inch slices. Remove seeds from inside the rings. Set aside. Slice the potato into 1/4-inch slices. Set aside.
  • In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.).
  • Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
  • NOTE - The shredded carrots are most easily deep-fried by spooning an amount into the batter and then sliding the battered carrots into the deep-fryer.

Nutrition Facts : Calories 2316.2, Fat 220, SaturatedFat 37.7, Cholesterol 113.5, Sodium 210.8, Carbohydrate 77.2, Fiber 4.7, Sugar 2.9, Protein 14.3

VEGETABLE TEMPURA



Vegetable Tempura image

Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.

Provided by ChefJackie

Categories     Appetizers and Snacks     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 12

2 tablespoons light soy sauce
2 tablespoons mirin
⅛ teaspoon dashi granules
1 ¾ cups chilled water
2 egg yolks
1 ½ cups all-purpose flour
1 quart vegetable oil for deep frying
1 sweet potato, peeled and sliced into 1/4-inch slices
1 onion, sliced into half-rings
1 bell pepper, sliced
1 cup fresh green beans, trimmed
¾ cup shiitake mushrooms

Steps:

  • Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
  • Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
  • Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
  • Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g

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Top Asked Questions

Can you fry bananas in tempura?
Frying bananas in tempura, as far as we can tell, is a much more recent addition. But the idea has caught on and the dessert can be found in many Japanese restaurants around the world, including Benihana. Make our Benihana Tempura Bananas Recipe at home tonight for your family.
How do you make tempura?
Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking. Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side.
How do they cook food at Benihana?
The talented chefs at Benihana cook food on hibachi grills with flair and charisma, treating the preparation like a tiny stage show. They juggle salt and pepper shakers, trim food with lightning speed, and flip the shrimp and mushrooms perfectly onto serving plates or into their tall chef's hat.
Can you make Benihana fried rice at home?
Benihana may be the king of fried rice, but don’t let that stop you from making this Japanese staple at home. With a few simple ingredients, you can make this secret restaurant recipe at home.

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